~ Mexican Greek Salad

One day when I was eating a Greek salad, I began to think about how it might taste with cotija cheese instead of feta. I enjoy Greek salad, but it has always left me feeling as though something was missing. My cook’s brain started running through all the possibilities of ingredients that I could add to my salad to make it more fulfilling of an experience, and yes, more Mexican.

I went to the kitchen and took out a large salad bowl. I piled hand-ripped romaine leaves inside. I chose Persian cucumbers because of their tenderness. Then I added all of the classic Greek ingredients plus a few extras such as fresh tomatillos, Mexican oregano and fragrant chopped cilantro. It took only one taste to know that I loved this salad, and will make it again and again.

First, there was salad. Then, there was fusion. Finally, taste buds everywhere could be happier.

Ingredients:

(Makes 4 servings)

1/2 head romaine lettuce, hand ripped into bite-sized pieces

3 thin-sliced Persian cucumbers

3/4 cup grape tomatoes

2 peeled and stemmed tomatillos, cut into 8th (quartered, and then halved)

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Andrea Garcia Mauk

Andrea cooks nutritious, easy and creative meals that will inspire the most reluctant cooks to give her recipes a try. From gluten free to low carb to raw to vegan, you will find Andrea serving up ideas for great food and recipe ideas fused from around the world.